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Pasta
Gnocchi à la Parisienne
Prepare the choux pastry. Bring the water to a boil with butter and a pinch of salt.
Away from the heat...
... add all the flour in one go...
... and combine using a wooden spatula.
The resulting dough is called 'panada'. Dry off the panada by stirring constantly until the pastry comes away from the sides of the saucepan.
...
See the recipe
Serves:
8
Time:
1 h 30
Difficulty:
Author: Chef Philippe
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Ingredients:
125g unsalted butter, 250g flour, 8 eggs, 50g grated Emmental cheese, 50cl water, Salt, Pepper, Nutmeg, 70g unsalted butter, 70g flour, 1l milk, 100g grated Emmental cheese, 50g unsalted butter
Method
Before starting this Gnocchi à la Parisienne recipe, make sure you have organised all the necessary ingredients.Prepare the choux pastry. Bring the water to a boil with butter and a pinch of salt.
Away from the heat...
... add all the flour in one go...
... and combine using a wooden spatula.
The resulting dough is called 'panada'. Dry off the panada by stirring constantly until the pastry comes away from the sides of the saucepan.
...
